Grilled Rack of Lamb with Three-Onion Jam |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The flavonoid antioxidants found in onions are also found in broccoli, tea, and apples. This subtly sweet jam is a good complement for assertive lamb, and it's also nice on burgers. Ingredients:
1 1/2 cups halved pearl onions |
1 1/2 cups 1-inch pieces peeled shallots |
1 cup chopped red onion |
2 teaspoons butter |
2 teaspoons olive oil |
1/4 cup packed brown sugar |
1/4 cup fat-free, less-sodium chicken broth |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground black pepper |
1 tablespoon red wine vinegar |
2 teaspoons chopped fresh thyme |
1/2 teaspoon coarsely ground black pepper |
1/4 teaspoon salt |
2 (1 1/2-pound) french-cut racks of lamb (8 ribs each), trimmed |
cooking spray |
Directions:
1. To prepare jam, combine pearl onions, shallots, red onion, butter, olive oil, and brown sugar in a large saucepan over medium-high heat; cook 10 minutes or until onions are tender, stirring frequently. Reduce heat to medium; cook 5 minutes or until golden. Add broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper; simmer for 20 minutes. Stir in vinegar and thyme; simmer 8 minutes or until liquid evaporates. Remove from heat; keep warm.
2. Prepare grill.
3. To prepare lamb, sprinkle 1/2 teaspoon pepper and 1/4 teaspoon salt over lamb. Place lamb on a grill rack coated with cooking spray; grill 4 minutes, turning once. Reduce heat to medium; grill lamb 10 minutes on each side or until desired degree of doneness. Let rest 10 minutes before slicing into chops. Serve with onion jam.
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